I brew and drink mostly English bitters and German lagers, so I have both an Angram beer engine and two Kompensatorzapfhahn (my other two taps are side-pull Czech lager taps, which are different again). As
@day_trippr says, the beer engine and kompensatorzapfhahn are different and are usually used for very different beer styles.
The beer engine is designed for beers like real ale that have a very low carbonation levels (typically 1 to 1.5 vols of carbon dioxide). It is usually used to hand-pump beers up from casks in a cellar against gravity. The energy to move the beer comes from the person operating the pump. Since the cask head space is vented to the air or connected to a cask breather that supplies carbon dioxide at atmospheric pressure, there no gas pressure in the cask to deliver the beer. The swan neck in the picture above can be fitted with a sparker that causes some of the dissolved carbon dioxide to come out of solution and make a more creamy pint with a proper head*. Connecting any form of pressurized keg to a beer engine, either because the keg is pressurized, or because there is a lot of dissolved carbon dioxide in the beer, will cause a mess as the beer leaks out of the nozzle.
A kompensatorzapfhahn is designed for beers with higher carbonation levels, like lagers which may have 2.5 or more volumes of carbon dioxide dissolved in them. Typically the beer is pushed from the cellar to the tap by gas pressure from carbon dioxide connected to the keg in a properly balanced keg system. The gas pressure should be set to maintain the correct level of dissolved carbon dioxide at the serving temperature, and the trick to balancing is making sure that the pressure drop through the dispensing equipment is enough so that the beer comes out of the tap at a low enough pressure to prevent foaming. A typical kompensatorzapfhahn can give a pressure drop of up to 0.9 bar (13 psi) that can be used to balance a draft system for different serving pressures, and prevent foaming without changing the beer line length.
It sounds like you want to serve lagers with 2.5 volumes of carbon dioxide directly from a keg. You can do this with a kompensatorzapfhahn, but you'll need to bear two things in mind:
- Carbonating at 2.5 volumes requires 12 psi at a serving temperature of 40F. You can probably get a kompensatorzapfhahn to reduce the pressure sufficiently by cranking it all the way down, but the beer will trickle out.
- If you're not applying pressure to the keg as you drink the beer, the dissolved carbon dioxide will gradually come out of solution to equilibrate the pressure in the head space. This isn't a problem if you plan on drinking the whole keg in a night, but if you drink it over several days, the beer will become flat (or at least under carbonated for style).
The last time I was in Bavaria, I had beer served directly from a small barrel without any applied gas pressure. Pouring was a ritual, as you poured half a glass of beer, half a glass of foam, waited for the foam to settle and then topped off. The glasses they gave us were about 1/3 liter as trying to fill a liter glass as a pain. We finished the barrel in one night. (I actually suspect that there was a plastic bladder inside the barrel, as I didn't detect any oxygenation).
If your plan is to serve low carbonation ales from a cask (or keg), just let tap and spile the keg with the tap at the bottom of the barrel, and let gravity do the work of serving the beer.
* This is the right way to serve real ale and anyone who tells you otherwise is from the wrong part of the England...